Bakery Enzymes
Bakezyme-FA SUP Fungal Amylase
Improves fermentation and dough stability.
Overview
Bakezyme-FA SUP is a high potency fungal amylase enzyme that further improves fermentation and dough stability.
It results in improvements in loaf volume and texture while offering an excellent solution to bread quality optimization in bakeries.
The starch breakdown process facilitates more uniform fermentation, so uniform product texture and better flavor are ensured. Its applications mainly aid in large-scale bread-making units where consistency plays a prominent role.
Key benefits & applications
- Improves fermentation and dough stability.
- Enhances loaf volume and crumb texture.
Used across
Pan bread & bunsFlatbreads & rotisCakes & sweet goodsBiscuits & crackersFlour milling & correctionFrozen dough
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